Shopped for produce lately?! It’s crazy out there! Bright bountiful bins filled with culinary summer seduction. I’m freaking out..
Eating corn raw off the cob is a new favorite this summer. It’s really easy to throw into a computer bag and eat as a snack or with lunch. (Ma’m, is that a cob in your purse?) Yes it is.
For me, summer means soft peaches and sweet berries, ripe tomatoes and crisp cucumbers. Also, it means quick cooking cause I’m super busy and cool, hanging with all my friends. This salad is ready in minutes, or combine all ingredients except lettuce for lunch to-go. Put greens in a zip-lock bag or jar to mix when you’re ready.
The Ultimate Summer Salad
1 ear of corn, raw, cut from cob
3 tablespoons marinated artichoke hearts, drained
3 tablespoons roasted peppers
1/2 avocado, cubed
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon freshly cracked pepper
3 large handfuls red leaf lettuce
1) Roughly chop artichoke hearts, peppers and lettuces.
2) In a larger salad bowl, combine all ingredients and toss.
Serve with crisp white wine, a little cheese and grilled baguette slices.
Keywords: summer produce, corn on the cob, easy salad